Guatemalan Limeade Recipes
LIMEADE
Thanks to an abundance of limes in Jamaica, limeade is a common drink. Unsweetened bottled lime juice can be swapped instead of fresh for an even quicker limeade. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 2
Steps:
- Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
- Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.
SPARKLING LEMONADE
Who doesn't love chilled lemonade on a hot summer day? Made with club soda, this version is slightly bubbly and bursting with citrus flavor. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. , Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.
Nutrition Facts : Calories 313 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 83g carbohydrate (77g sugars, Fiber 0 fiber), Protein 0 protein.
GUATEMALAN LIMEADE
I learned this recipe in a small resturant in San Marcos while on a military tour. its a sour sweet blend.
Provided by B Ahart
Categories Punch Beverage
Time 5m
Yield 4-5 drinks, 4-5 serving(s)
Number Of Ingredients 5
Steps:
- sperately add water, honey, and sugar and stir for 30 sec.
- add water mix into blender.
- cut lime in half, squeeze juice from one of the halves into blender.
- cut the remaining half of lime into half
- put one of the lime peices into the blender
- with the last lime peice squeeze the juice into the blender
- blend untill the skin from the lime is into very tiny peices.
- add the sprite to blender
- blend mix for 30 seconds.
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GUATEMALAN GREEN CHICKEN STEW: POLLO EN JOCON RECIPE
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5/5 (5)Total Time 1 hr 20 minsCategory StewCalories 485 per serving
- Put the toasted pumpkin and sesame seeds in a blender and pulse for 5 or 10 seconds, until finely ground. (You may need to stir a bit between pulses) Scrape them into a small bowl and set aside. No need to wash blender – you will use it again soon.
- Put chicken and fresh tomatillos in a large pot with 2 teaspoons of salt and 9-10 cups of water, or enough to just cover them. (If using canned tomatillos, don’t add them to the pot. They’ll be used later). Bring to a boil, lower to a very gentle simmer and cook for 30 minutes. Using a slotted spoon, transfer chicken to a plate and scoop tomatillos into the blender. If using canned tomatillos, put them into the blender. Pour the broth through a strainer set over a large bowl. (you will need 4 cups of broth for the stew) Wipe out pot.
- Add cilantro to the blender along with 1 cup of the strained chicken broth. Puree for 10-15 seconds. Pour the mixture into the pot. (keep blender out for one more use)
- Heat 3 tablespoons of oil in a large sauté pan and cook garlic, jalapeño, green pepper and onion over medium heat for 10-12 minutes, stirring frequently, until they start to brown. Scrape them into the blender, add 1 more cup of strained broth and puree for 10-15 seconds. Pour mixture into the pot with the tomatillos and cilantro. Add the ground seeds to the pot and 2 more cups of strained broth. (Remaining broth will not be needed but you might want to use it to make rice to accompany the stew). Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered for 10 minutes to thicken the sauce. Meanwhile, remove chicken from bones and shred it. (pull chicken apart using two forks. Refer to photo in BBQ Chicken Enchiladas). Add shredded chicken to pot along with salt and fresh pepper, to taste. Simmer gently for an additional 5-10 minutes, until heated through.
EASY GUATEMALAN GUACAMOLE - A TASTE FOR TRAVEL
From atastefortravel.ca
5/5 (16)Total Time 5 minsCategory AppetizerCalories 246 per serving
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- Gallo. Gallo beer is a cultural force in Guatemala. Gallo means rooster, and you'll see the beer's rooster-head logo in advertisements everywhere. The medium-strength lager is the country's oldest continually brewed beer, dating back to 1896, and is brewed in Guatemala City, the nation's capital.
- Dorada. Dorada is a pale lager brewed by the same company that produces Gallo. Cervecería Centro Americana, founded in 1886, produces its beers in Guatemala's capital.
- Guaro. Guaro is a favorite liquor distilled from sugar cane. Guaro is fiery with a slightly sweet taste and can be served as a shot or in a cocktail. It can be hard to find in the United States, so you might want to stock up while you're here.
- Victoria. Another favorite beer of Guatemalans is Victoria. This medium-intensity pale lager is also made by the makers of Gallo and Dorada. This slightly sweet beer with notes of grain is refreshing on a hot day at one of Guatemala's beautiful beaches.
- Rum. Beer isn't the only popular Guatemalan alcoholic drink. The country also distills some of the world's best rum. The standout brand is Zacapa Centenario, an award-winning rum made in eastern Guatemala.
- Quetzalteca. Sit down while having Quetzalteca because it can really sneak up on you. Quetzalteca is an aguardiente, which means it's between 29 percent and 60 percent alcohol by volume.
- Limonada con Soda. Limonada con soda is a thirst-quenching drink popular in Guatemala. This is a must-try beverage, especially on a hot day. It's made of fresh-squeezed lemon or lime juice, sugar, and carbonated mineral water.
- Licuados. This Guatemalan drink is a delicious blended fruit smoothie. Many different fruits grow here, which increases all the different licuado combinations.
- Picocita. With all the drinking done in Guatemala, it's only fitting that it has its own special hangover cure. Picocita appropriately has some hair of the dog in it—usually Gallo Draft.
- Coffee. Another favorite Guatemalan drink is coffee. The country produces some of the best coffee in the world, but it can be hard to find outside of tourist areas.
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From gamintraveler.com
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- Chapin. Chapin is the most famous breakfast in Guatemala . Chapin has two scrambled or fried eggs, boiled or grilled bananas, black beans and seasonal fruit.
- Huevos Duros y Tomate. Huevos Duros y Tomate is a great choice for Guatemalan breakfast if you want a smaller dish, especially if you are an egg lover.
- Huevos Rancheros. Huevos Rancheros is a very popular breakfast for Guatemalans is the Huevos Rancheros. It is relatively super spicy but light for a meal.
- Chiles Rellenos. Chiles Rellenos are filled chili peppers with rice, cheese, meat and vegetables. They are served with tortilla and tomato sauce.
- Chicken Pepian. Chicken Pepian is one of the most popular traditional Guatemalan food chicken in a spicy pumpkin and sesame sauce. You must have tried this dish as it is the national dish of Guatemala.
- Ceviche. Ceviche is served in all parts of Latin America. The raw fish is marinated in lime for 12 hours, so it is no longer so raw. Ceviche usually spends on shrimp, lobster, lemon, cilantro, tomatoes, and plenty of seafood.
- Pollo con crema. Pollo con crema is chicken with cream is one of the best food in Guatemala. The cream sauce is spicy. It is served with the set side dishes: beans, rice and tortillas.
- Kak’ik. Kak’ik is one of the national dishes from Guatemala. It’s a spicy stew with a turkey leg with coriander, onions, tomatoes and chile pepeers. It’s usually served with rice.
- Jocon de Pollo. Jocon de Pollo is one of the most traditional Guatemalan food. It’s usually served for dinner chicken with green sauce with coriander, scallions, tomatoes and green jalapeno chile.
- Fiambre. Fiambre is a traditional Guatemalan food to celebrate the Day of the Dead. Fiambre is a cold salad with meat, cheese and vegetables.
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